Recipe Recap

New recipes posted this week:

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Cauliflower Tikka Masala

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Tofeta (Tofu Feta)

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Soy-Mirin Tofu with Snow Peas and Peanut Sauce

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Green Curried Garbanzo Beans

Shrimp Sauce Yum Yum Sauce

Ingredients

  • 2 cups mayonnaise
  • ½ cup ketchup
  • 3 Tbsp. sugar
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika (we used smoked paprika)
  • 1 tsp. onion powder
  • 1 tsp. salt (we used table salt)
  • ½ tsp. cayenne pepper
  • ½ cup of water
  • 1 tsp. Sriracha or other hot sauce (we used Sriracha)

Directions

  1. Take a mixing bowl out and add all the ingredients to it, stirring to combine. Cover the bowl and put it in the fridge for at least an hour so the flavors of the sauce have time to blend. After it’s been in the fridge for an hour, the sauce is ready to be used.

We got this recipe from www.loavesanddishes.net .

We weren’t paid in any form to promote www.loavesanddishes.net .

Take care everybody !

Spicy Vegetable Fried Rice

Ingredients

  • 4 eggs (we used large eggs)
  • 2 tablespoons water
  • Nonstick cooking spray (we used a tablespoon of peanut oil)
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 2 cups chopped napa cabbage
  • 2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
  • 1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
  • 2 cups cooked brown rice
  • 1/3 cup sliced green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
  • 2 tablespoons snipped fresh cilantro
  • Lime slices or wedges

Directions

  1. Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
  2. Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.

This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !

We got this recipe from SHAPE magazine.

We weren’t paid in any form to promote the magazine.

Take care everybody !

Mini Lemon Cream Pies

Ingredients

  • 1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
  • 4 mini graham cracker piecrusts (from a 4-oz. pkg.)
  • ¾ cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. lemon zest

Directions

  1. Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.

This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.

Take care everybody !

Mushroom Ragoût with cheese ravioli

Ingredients

  • Kosher salt
  • 2 ½ to 3 Tbsp. extra-virgin olive oil; more as needed (we used Colavita’s extra-virgin olive oil)
  • 12 oz. cremini mushrooms, sliced about ¼-inch thick
  • Freshly ground black pepper
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp. tomato paste
  • 1 ½ tsp. all-purpose flour
  • 1 ½ tsp. chopped fresh thyme leaves
  • Pinch crushed red pepper flakes (we actually used 2 pinches)
  • ¼ cup dry red wine (we used Cabernet Sauvignon)
  • ¼ cup lower-salt vegetable broth (we used Swanson’s organic vegetable broth)
  • 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta (we used fresh cheese ravioli)
  • 1 Tbsp. chopped fresh flat-leaf (Italian) parsley
  • Grated Parmigiano-Reggiano or Grana Padano (we used Parmigiano-Reggiano)

Directions

  1. Fill a large pot with water, salt well (we used table salt). Bring water to a boil.
  2. Pour 1 ½ tablespoons (we used 2 tablespoons) of the oil into a large skillet, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, ¼ teaspoon salt and a few grinds of black pepper, stirring just to combine. Spread the mushrooms out as evenly as you can and let them cook (without stirring them) for 3 minutes or until they look well browned on one side. Stir continuously for another 3 minutes or until browned all over and any liquid has evaporated (if the mushrooms look dry and the skillet begins to scorch, drizzle a little bit of oil into the skillet). Take the mushrooms out of the skillet and place them on a plate for the time being.
  3. Pour another tablespoon of oil into the skillet, setting the heat to medium. Toss the onion in and stir constantly for two minutes or until the onion looks translucent. Throw the garlic in and continue stirring for 30 seconds or until you can smell the garlic. Add in the tomato paste, stirring it around for a minute. Add the mushrooms and any accumulated juice back into the skillet. Now add in the flour, thyme and pepper flakes, stirring frequently for 1 to 2 minutes. Pour the wine in and stir until it looks like it’s thickened, pouring the broth in afterwards and letting the mixture simmer until it’s reduced into a light sauce. Season with salt and pepper to taste.
  4. While the sauce is simmering, cook the pasta in that boiling water according to the directions on the package that they came in until they have an al dente texture. Drain and transfer the pasta into the skillet with the mushroom sauce, stirring to coat over low heat (we turned the heat off, knowing we’d have residual heat left). Serve individual portions, topping with cheese and parsley afterwards.

Serves 3 to 4 (maybe it’s because we had to use a 9 oz. pkg. that only had 10 ravioli but this only made 2 portions for us).

As soon as we took our first bite of this, we knew there wasn’t going to be any leftovers ! The heat was nice at first but near the end it did start to be the predominate flavor so we’ll try a single pinch of pepper flakes next time. The sauce was delicious but felt a little sparse after tossing the ravioli in it so next time we make this (and there will definitely be a next time), we’re going to double the sauce. The sauce and ravioli taste great together but adding that Parmigiano-Reggiano took it to the next level of yumminess !

Recipe source unknown.

We weren’t paid in any form to promote Colavita or Swanson.

Take care everybody !